Origin

• Butter-poached lobster originated in the restaurant French Laundry, located in the Napa Valley in Yountville, Calif. Owner/chef Thomas Keller invented the process in 1994, and he published the recipe in "The French Laundry Cookbook" in 1999. The recipe soon showed up on other restaurants' menus, in cookbooks and in magazines. Butter-poached lobster is a main course at many restaurants and served in different presentations with a variety of side dishes.

Prepping the Lobster

• Blanch the lobster to keep it from becoming too tough and make it easier to remove the meat from the shell. This method kills the lobster but does not completely cook the meat. Place the lobster in boiling water with a splash of vinegar for one or two minutes, long enough to loosen up the shell but not enough to cook and toughen the lobster. Remove all meat from the shell to prepare it for butter poaching.

Poaching the Lobster

• Butter monte is an emulsification of butter and water kept in an emulsified state by maintaining a heat between 160 and 190 degrees Fahrenheit. Bring 2 tablespoons water to a simmer and add 2 sticks of butter cut into chunks, whisking the butter in slowly. Adding the butter to simmering water prevents the milk solids from separating like they would if you melted the butter alone. Check the temperature of the mixture to make sure it stays between 160 and 190 degrees Fahrenheit. Add the lobster to the emulsified butter and water and cook it for 5 minutes, turning the lobster to make sure that all sides are evenly covered.

Variations

• Serve butter-poached lobster with a variety of side dishes or add other ingredients directly to the Beurre Monté. At French Laundry, Thomas Keller serves the lobster with crisp potatoes, leeks and a beet glaze. Serve the lobster with truffled potatoes and a spring vegetable medley, or try it with creamy lobster broth, orzo and Parmesan crisps. Prepare a lemon risotto to complement the lobster poached in butter. Add tomatoes and basil directly to the beurre monte with the lobster to give it a distinct flavor. Liven up the butter with the seasonings and spices of your choice to make the dish your own.